Best 11 Bacon N Veggie Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the culinary world, few combinations are as enticing as the symphony of flavors created by bacon and vegetables. When these ingredients join forces with pasta, a dish of pure indulgence is born. From creamy carbonara to hearty one-pot meals, the possibilities for bacon n veggie pasta are endless. Whether you prefer the classic flavors of a traditional recipe or crave a modern twist, this article will guide you through a delectable journey, showcasing a variety of tantalizing bacon n veggie pasta dishes that will satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

BACON AND EGG SPAGHETTI



Bacon and Egg Spaghetti image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound spaghetti
1 tablespoon extra-virgin olive oil
6 slices thick-cut bacon, chopped
1/3 cup grated parmesan cheese
Freshly ground pepper
6 large eggs
Finely chopped fresh chives, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
  • Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
  • Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
  • Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.

CREAMY BACON VEGETABLE PASTA SKILLET



Creamy Bacon Vegetable Pasta Skillet image

Pasta and onions are cooked in a skillet with chicken broth before being joined by cream cheese and assorted veggies. Top with bacon and Parmesan to serve.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings, 1-1/4 cups each

Number Of Ingredients 8

4 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
1 onion, chopped
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 cups elbow macaroni, uncooked
4 cups cut-up mixed fresh vegetables (broccoli florets, sliced carrots, red pepper strips)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
  • Add chicken broth, water and macaroni to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until macaroni is tender.
  • Add vegetables and cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended and heated through, stirring frequently. Sprinkle with bacon and Parmesan.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 6 g, Protein 10 g

ONE-POT CREAMY CHICKEN BACON VEGGIE PASTA RECIPE BY TASTY



One-pot Creamy Chicken Bacon Veggie Pasta Recipe by Tasty image

Here's what you need: thick cut bacon, chicken breast, seasoned salt, pepper, small onion, asparagus, garlic, fresh spinach, sun-dried tomato, milk, rotini pasta, shredded parmesan cheese

Provided by Camille Bergerson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

5 strips thick cut bacon, sliced
1 lb chicken breast, cubed
1 teaspoon seasoned salt
pepper, to taste
1 small onion, sliced
½ lb asparagus, cut into 1-inch or 2 1/2 cm long pieces
3 cloves garlic, minced
2 cups fresh spinach
⅓ cup sun-dried tomato, roughly chopped
6 cups milk
1 lb rotini pasta
1 ¼ cups shredded parmesan cheese

Steps:

  • In a large pot, crisp the bacon on medium heat.
  • Drain excess grease so there's about 3 tablespoons left in the pot.
  • Add in the chicken, season with half of the seasoned salt and pepper, and cook.
  • Once the chicken is nicely browned, remove it from the pan but leave the bacon.
  • Add in the onion and asparagus. Stir until the onions begin to become translucent.
  • Add the garlic and spinach. Stir until spinach is wilted.
  • Add in the sun-dried tomatoes and season with remaining salt and pepper.
  • Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.
  • Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
  • Stir in chicken and parmesan cheese and mix until cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 787 calories, Carbohydrate 79 grams, Fat 24 grams, Fiber 5 grams, Protein 60 grams, Sugar 19 grams

BACON AND VEGETABLE PASTA BAKE



Bacon and Vegetable Pasta Bake image

Easy pasta bake that I often fall back on when I want dinner ready quickly. When in a rush after work I microwave the vegetables to soften but if you have time I think that the end result is better if you sauté them. Sometimes I'll add some Italian Herbs to this. But its really just a lazy dinner.

Provided by Calms79

Categories     Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

500 g dry penne pasta
737 g passata (I use the best quality I can)
6 slices bacon, rinds removed
150 g Baby Spinach
250 g button mushrooms, sliced
1 zucchini, trimmed and diced
1 carrot, peeled and diced
2 stalks celery, trimmed and diced
1 red capsicum (bell pepper)
3 cups cheese, grated (I mix 1/2 cup parmesan and one and a bit cups of tasty and cheddar)

Steps:

  • Preheat oven to 200°C (190°C fan forced). Grease a 6cm deep, 28cm x 35cm baking dish.
  • Cook pasta to packet directions in lots of salted water.
  • Meanwhile, cook bacon under grill until brown and almost crispy, chop and set aside.
  • Add zucchini, carrot and celery to a microwave safe bowl with a dash of water, cover and microwave on high for 4 - 5 minutes or until carrot is tender.
  • Drain pasta and return to the pot. Add zucchini, carrot, celery, mushrooms, capsicum, baby spinach, bacon and passata and stir to combine.
  • Add to greased baking dish and top with cheese. Bake for 25-30 minutes or until golden. Serve with salad and garlic bread if you have the time or inclination.

Nutrition Facts : Calories 610.1, Fat 26.1, SaturatedFat 12.4, Cholesterol 51.6, Sodium 1269.3, Carbohydrate 75.6, Fiber 11.9, Sugar 8.6, Protein 23.3

PASTA WITH ROASTED VEGETABLES AND BACON



Pasta with Roasted Vegetables and Bacon image

Orecchiette are adept at catching the small bits of sweet potato and bacon in this dish, but any shell pasta will work.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 ounces bacon, preferably slab, chopped
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 small onion, thinly sliced
1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
Coarse salt and freshly ground pepper
8 ounces orecchiette
3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
1/2 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
  • Toss sweet potato, onion, and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
  • Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.

BACON 'N' VEGGIE PASTA



Bacon 'n' Veggie Pasta image

"When the weather turns chilly, our daughter, who is an inventive cook, transforms her favorite cold pasta salad into this warm, hearty side dish," notes Muriel Hollenbeck of Sedalia, Colorado. "I love recipes like this one that bring compliments and don't keep me in the kitchen too long."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 13 servings.

Number Of Ingredients 14

2 cans (14-1/2 ounces each) stewed tomatoes
2 cups fresh broccoli florets
2 medium carrots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
4 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. , Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 289mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

BACON AND ONION PASTA



Bacon and Onion Pasta image

Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino​​, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.

Provided by Eric Kim

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ounces bacon
2 medium red onions
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
8 garlic cloves
1 teaspoon red-pepper flakes
1 teaspoon herbes de Provence
1 cup sweet red vermouth (vermouth rouge)
1 pound angel hair or capellini
1 cup finely chopped fresh parsley
1/2 cup finely grated Parmesan or Pecorino Romano

Steps:

  • Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
  • Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
  • Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
  • Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
  • Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

CREAMY PASTA WITH BACON



Creamy Pasta with Bacon image

My son loves bacon, so this side is a hit with him. Sometimes I even add chicken to make it a main dish.-Kim Uhrich, Cabot, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 package (9 ounces) refrigerated linguine
1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 tablespoons all-purpose flour
1-1/2 cups heavy whipping cream
3 eggs, lightly beaten
8 cooked bacon strips, chopped
1/2 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.

Nutrition Facts : Calories 474 calories, Fat 33g fat (17g saturated fat), Cholesterol 202mg cholesterol, Sodium 440mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.

BACON 'N' VEGGIE PASTA



Bacon 'n' Veggie Pasta image

Make and share this Bacon 'n' Veggie Pasta recipe from Food.com.

Provided by bmcnichol

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 (14 1/2 ounce) can stewed tomatoes
1 cup fresh broccoli florets
1 medium carrot, thinly sliced
1/4 teaspoon salt
1/4 teaspoon italian seasoning
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
2 slices bacon, diced
1/4 lb fresh mushrooms, sliced
1/4 cup chopped green pepper
1/8 cup chopped onion
1 garlic clove, minced
8 ounces uncooked medium pasta shells
1/4 cup shredded parmesan cheese

Steps:

  • In a large saucepan, combine the first seven ingredients and bring to a boil.
  • Reduce heat, cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
  • Cook the pasta according to package directions.
  • Drain and place in a serving bowl.
  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels and drain, reserving 1 tablespoon drippings.
  • In the drippings, saute the mushrooms, green pepper, onion and garlic until tender and add to tomato mixture and heat through.
  • Top pasta with vegetable mixture.
  • Sprinkle with bacon and Parmesan cheese.

Nutrition Facts : Calories 228, Fat 5.5, SaturatedFat 2, Cholesterol 8.8, Sodium 400.4, Carbohydrate 36.2, Fiber 2.6, Sugar 5, Protein 9.3

BACON 'N' VEGGIE PASTA



Bacon 'N' Veggie Pasta image

'When the weather turns chilly, our daughter, who is an inventive cook, transforms her favorite cold pasta salad into this warm, hearty side dish,' notes Muriel Hollenbeck of Sedalia, Colorado. 'I love recipes like this one that bring compliments and don't keep me in the kitchen too long.'

Provided by Allrecipes Member

Time 45m

Yield 13

Number Of Ingredients 14

2 (14.5 ounce) cans stewed tomatoes
2 cups broccoli florets
2 medium carrots, thinly sliced
½ teaspoon salt
½ teaspoon Italian seasoning
½ teaspoon dried oregano
¼ teaspoon dried basil
4 strip (blank)s bacon strips, diced
½ pound fresh mushrooms, sliced
⅓ cup chopped green pepper
¼ cup chopped onion
2 garlic clove (blank)s garlic cloves, minced
16 ounces uncooked medium shell pasta
¼ cup shredded Parmesan cheese

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
  • In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.

Nutrition Facts : Calories 202 calories, Carbohydrate 32.2 g, Cholesterol 7.3 mg, Fat 5.4 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 323.3 mg, Sugar 4.6 g

BACON 'N' VEGGIE PASTA



Bacon 'N' Veggie Pasta image

'When the weather turns chilly, our daughter, who is an inventive cook, transforms her favorite cold pasta salad into this warm, hearty side dish,' notes Muriel Hollenbeck of Sedalia, Colorado. 'I love recipes like this one that bring compliments and don't keep me in the kitchen too long.'

Provided by Allrecipes Member

Time 45m

Yield 13

Number Of Ingredients 14

2 (14.5 ounce) cans stewed tomatoes
2 cups broccoli florets
2 medium carrots, thinly sliced
½ teaspoon salt
½ teaspoon Italian seasoning
½ teaspoon dried oregano
¼ teaspoon dried basil
4 strip (blank)s bacon strips, diced
½ pound fresh mushrooms, sliced
⅓ cup chopped green pepper
¼ cup chopped onion
2 garlic clove (blank)s garlic cloves, minced
16 ounces uncooked medium shell pasta
¼ cup shredded Parmesan cheese

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
  • In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.

Nutrition Facts : Calories 202 calories, Carbohydrate 32.2 g, Cholesterol 7.3 mg, Fat 5.4 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 323.3 mg, Sugar 4.6 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your pasta dish. Look for ripe vegetables, smoky bacon, and a flavorful cheese.
  • Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
  • Cook the bacon until it's crispy: Crispy bacon adds a delicious smoky flavor to the dish. Be sure to cook it until it's browned and crispy, but not burnt.
  • Sauté the vegetables until they're tender: Sautéing the vegetables will help to bring out their natural flavors. Cook them until they're tender, but still have a little bit of crunch.
  • Use a flavorful cheese: The cheese you use will add a lot of flavor to the dish. Choose a cheese that's flavorful and melts well, such as cheddar, mozzarella, or Parmesan.
  • Season the dish to taste: Be sure to season the dish with salt, pepper, and other spices to taste. This will help to bring out the flavors of the other ingredients.

Conclusion:

Bacon n' Veggie Pasta is a delicious and easy-to-make dish that's perfect for a quick and easy weeknight meal. Packed with flavor from the bacon, vegetables, and cheese, this pasta dish is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give Bacon n' Veggie Pasta a try.

Related Topics